White Cheddar Strata (Bread Pudding)

Featured in the June 2015 Hookui.



White Cheddar Strata (Bread Pudding)

  • 2 tablespoons unsalted butter, plus more for buttering casserole dish
  • 1 cup chopped Ewa onion,
  • 1 bunch Swiss chard, washed and cut into ribbons
  • 1 teaspoon sea salt, divided
  • 8 cups cubed sourdough bread
  • 8 ounces sharp white cheddar, grated
  • 2 ounces Asiago, grated
  • 9 eggs
  • 2 3/4 cups low-fat milk
  • 2 tablespoons Dijon mustard
  • 1/2 teaspoon fresh ground black pepper
  • 1/4 teaspoon fresh grated nutmeg


  1. In a large skillet over medium heat, melt butter.
  2. Add onion and cook until translucent.
  3. Stir in chard and 1/2 teaspoon salt; cook for three minutes.
  4. Remove from heat.
  5. Butter a 9 x 13-inch casserole dish and layer bread, cheeses, and chard mixture.
  6. In a large mixing bowl, whisk together eggs, milk, mustard, remaining salt, pepper, and nutmeg.
  7. Pour over bread and cheese.
  8. Cover with plastic wrap and chill, for several hours.
  9. Bake at 350°F for 45 - 50 minutes, or until the edges have browned slightly and pulled away from the dish.
  10. Cool for 5 minutes, slice, and serve.

Serves 8.


Leave a review

Provide Star Rating
Selecting the check box will display a pop-up.